We cut into our bresaola today. The flavor is very good and it smells lovely. One small problem, as you can see in the photo is a small spot of discoloration, where it looks like there might have been an air pocket from the bottom. We decided that it was probably ok and went ahead and ate it. The meat is otherwise rosy and beautiful, laced with thin veins of white fat. 

About 1-1/2 weeks after hanging I caught some pretty crazy mold just starting to grow. I gave the bresaola a good salt water scrub and rehung it. When I cut it down last weekend we just had a bit of white mold, which I did wipe away before I put it in the refrigerator. 

Overall, we're happy with the results and would definitely try this recipe again, perhaps doing a preliminary soak in wine next time.